Description
This Honey Dijon Garlic Chicken Breasts recipe offers a delightful combination of sweet and tangy flavors baked to perfection. Juicy chicken breasts are coated in a warm glaze made from honey, whole grain Dijon mustard, butter, and fresh garlic, then roasted in the oven for a tender, flavorful main dish perfect for an easy weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken
- 4 large boneless skinless chicken breasts, about 6 ounces each
- Pinch of salt and pepper, to taste
Glaze
- 3 tbsp butter
- 6 cloves garlic, minced
- 1/3 cup honey
- 2 tbsp whole grain Dijon mustard
- Pinch of salt and pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s fully heated by the time you’re ready to bake the chicken.
- Prepare the Baking Pan: Line an 8×8 inch baking pan with aluminum foil, making sure there is enough room around each chicken breast. Place the pan in the oven to heat up alongside it.
- Make the Glaze: In a small sauté pan over medium heat, melt the butter. Add the minced garlic and cook for 30 to 60 seconds until softened, but do not let it brown. Stir in the honey, whole grain Dijon mustard, salt, and pepper. Allow the mixture to simmer gently for 1 to 2 minutes until it starts to thicken slightly.
- Season the Chicken: Lightly season the chicken breasts with salt and pepper on both sides.
- Arrange Chicken in Hot Pan: Carefully remove the hot baking pan from the oven and place the chicken breasts evenly inside, spaced apart. Immediately pour the warm honey Dijon glaze evenly over the chicken pieces.
- Bake and Baste: Return the pan to the oven and bake for 15 minutes. Remove the pan and baste the chicken by spooning some glaze from the pan over the breasts. Continue baking for another 15 to 20 minutes until the internal temperature reaches 170°F (77°C).
- Rest the Chicken: Once cooked, let the chicken breasts rest for 5 minutes before serving. This helps redistribute the juices for maximum tenderness.
Notes
- Ensure the garlic does not brown while preparing the glaze to avoid bitterness.
- Using a meat thermometer is the best way to ensure the chicken is safely cooked without drying out.
- You can substitute whole grain Dijon mustard with regular Dijon mustard if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat option, reduce butter to 1 tablespoon or use a butter substitute.
